Instructions

1. For salmon confit: Coat fish liberally with salt (there should be coating of salt on surface) and set aside. If salmon fillets are thick, they can be left in refrigerator overnight. If portions are thin, leave in refrigerator for 1 hour.

2. In saucepan, combine salt, basil, thyme, bay leaves, garlic, peppercorns, chile and canola oil and bring to bare simmer for a few minutes; do not brown garlic.